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Ingredients
- 1/4 c. Extra virgin olive oil, divided
- 1 can (15 1/4-oz) DEL MONTE FreshCut Golden brown Sweet Whole Kernel Corn, liquid removed
- 1 can (14 1/2-oz) diced tomatoes, liquid removed
- 1/2 c. Diced onion
- 1/3 c. Chopped fresh cilantro
- 2 Tbsp. Red wine vinegar
- 4 x Skinned and boned chicken breast halves
- 1 can (4-oz) whole green chiles, liquid removed
- 3/4 c. (3 ounces) 4-cheese Mexican blend shredded cheese
- Â Â Salt and pepper
- Â Â Fresh chopped cilantro
Directions
- Combine 2 Tbsp. extra virgin olive oil and next 5 ingredients; stir well. Cover and refrigerate1 hour. Place chicken between 2 sheets of plastic wrap; lb. to 1/4-inch thickness with meat mallet or possibly rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 Tbsp. oil in a large heavy skillet over medium heat 4 to 5 min on each side or possibly till done. Sprinkle with additional cilantro, and serve with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 83 | 70% |
| Total Fat 9.4g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 22mg | 1% |
| Potassium 104mg | 3% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 7.26g | 12% |
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